Peppermint Mocha Dream Cookies: A Holiday Delight
Introduction
The holiday season is a time for cherished traditions, and what better way to celebrate than with the delightful Peppermint Mocha Dream Cookies? With the perfect blend of rich chocolate, espresso, and cool peppermint, these cookies are a joy to make and even more delightful to share. Ready to bake up some magic? Subscribe to receive this delightful recipe straight to your email!
Why You’ll Love This Recipe
These cookies are a festive symphony of flavors. The rich espresso hints enhance the deep chocolate layers, while the peppermint adds a refreshing twist that awakens your taste buds. Quick to prepare and family-friendly, this recipe makes holiday baking an enjoyable affair! Whether as a dessert for holiday gatherings or a treat with a cozy cup of cocoa, these cookies are bound to become a seasonal favorite.
Ingredients
– Unsalted butter: 1 cup (2 sticks), softened
– Granulated sugar: 1 cup
– Light brown sugar: 3/4 cup, packed
– Large eggs: 2, at room temperature
– Pure vanilla extract: 2 teaspoons
– Peppermint extract: 1/2 teaspoon
– Instant espresso powder: 1 tablespoon
– All-purpose flour: 2 and 1/4 cups
– Unsweetened cocoa powder: 1/2 cup
– Baking soda: 1 teaspoon
– Salt: 1/2 teaspoon
– Semisweet chocolate chips: 1 cup
– White chocolate chips: 1 cup
– Crushed candy canes or peppermint candies: 1/2 cup
Necessary Tools
– Large mixing bowl
– Handheld or stand mixer with paddle attachment
– Whisk
– Baking sheets
– Parchment paper or silicone baking mats
Ingredient Swaps and Additions
For a nutty twist, add a handful of chopped walnuts or pecans. If you prefer a milder flavor, substitute the semisweet chocolate chips with milk chocolate chips. For a spicier kick, consider adding a pinch of cinnamon.
Step-by-Step Instructions
1. Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
2. In a large bowl, use a mixer to cream together the butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and peppermint extract. Dissolve the espresso powder in warm water and mix it in.
3. In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Stir in both types of chocolate chips. Refrigerate the dough for at least an hour.
4. Roll the dough into 1.5 tablespoon-sized balls, flatten slightly, and sprinkle with crushed peppermint candies. Place them on the prepared baking sheets.
5. Bake for 10-12 minutes until edges are set and tops are slightly cracked. Cool on baking sheets for five minutes before transferring to a wire rack.
Serving Suggestions
Serve these cookies with a steaming cup of coffee or hot cocoa for a delightful afternoon snack. They also make a tasty addition to any holiday dessert platter.
Pro Tips for Success
Ensure your butter and eggs are at room temperature for the best consistency. Chilling the dough allows the flavors to meld and prevents spreading during baking.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. To enjoy them warm, a quick 10-second zap in the microwave does wonders.
FAQ Section
Q: Can I freeze the dough?
A: Yes, the dough can be frozen for up to three months. Thaw overnight in the refrigerator before baking.
Q: What if I don’t have peppermint extract?
A: You can omit it or add a tad more vanilla extract and extra crushed peppermint candies.
Conclusion
With their enticing combination of flavors and easy preparation, Peppermint Mocha Dream Cookies are a holiday must. Enjoy baking and sharing these treats with your loved ones. We’d love to see your creations—tag us on Pinterest or Instagram!
Nutritional Information
Approximate per cookie:
Calories: 210
Carbohydrates: 28g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 85mg
Peppermint Mocha Dream Cookies
Ingredients
Method
- Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats.
- In a large bowl, use a mixer to cream together the butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and peppermint extract. Dissolve the espresso powder in warm water and mix it in.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed.
- Stir in both types of chocolate chips. Refrigerate the dough for at least an hour.
- Roll the dough into 1.5 tablespoon-sized balls, flatten slightly, and sprinkle with crushed peppermint candies. Place them on the prepared baking sheets.
- Bake for 10-12 minutes until edges are set and tops are slightly cracked.
- Cool on baking sheets for five minutes before transferring to a wire rack.
